pumpkin pancakes

Note:  This post may seem totally out of season but if you still have jars of pumpkin puree or bags of chopped pumpkin in your freezer then you might just be very happy to read this post!?

My husband is the pancake chef in our house (actually he makes all kinds of awesome dishes!) so the kids and I try to steer him into the kitchen on weekend mornings as often as possible!  This weekend we were once again successful and these pumpkin pancakes were so fantastic I had to share the recipe!  They are light, fluffy, spicy, wheat free, sugar free, dairy free and so so so good, you won't be disappointed!

Pumpkin Pancakes 

1  1/3 cup spelt flour
1  1/2 cup spelt lite flour
2 tbsp chick pea flour
3 tbsp pure maple syrup
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
2 tsp cinnamon
1/2 tsp ginger (we use dried)
1/2 tsp cloves
1/2 tsp salt
1  1/2 cup almond milk
1 cup pumpkin puree*
1 egg
2 tbsp olive oil
2 tbsp vinegar

Toss all of the ingredients into the mixer and blend until smooth.  Makes about 14 pancakes.

*I make pumpkin puree in the Fall by chopping up peeled pumpkins and boiling with a bit of water until mushy like applesauce.  I freeze it to use specifically in this recipe.
Although we haven't tried it, applesauce may work in this recipe as well?  Let me know if you try it!

~ joey ~

1 comment:

  1. Made them as directed and they were perfectly fluffy and delicious! Will make again for sure and will share recipe. Maybe next time i will try putting thin sliced apples for a little extra something.


I really enjoy reading your thoughts and ideas about the posts that I write here. It's nice to just say hi too!
~ joey ~